RU2508751C1 - Method for production of preserves "fried kidneys with cabbages in main red sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to a method for production of preserves "Fried kidneys with cabbages in main red sauce". The method is as follows: prepared carrots, parsley roots and bulb onions are cut, sauteed in melted fat and strained. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes the listed components with bone broth, tomato paste, sugar, salt, hot black pepper and laurel leaf to produce a sauce. Then kidneys are cut and fried in melted fat; fresh white cabbages are chopped and frozen. Then kidneys, cabbages and sauce are packed, sealed and sterilised.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned second lunch dishes.

A known method of producing canned food "Kidneys fried with cabbage in a red main sauce", which includes preparing the recipe components, cutting, sautéing in melted fat and rubbing carrots, parsley and onions, passer wheat flour and mixing these components with bone broth, tomato paste, sugar, salt, bitter black pepper and bay leaf to obtain sauce, cutting and frying rendered melted fat, chopping and freezing fresh white cabbage, packing kidneys, cabbage and sauce , sealing and sterilization (RU 2292761 C1, 2007).

The disadvantage of this method is the high adhesion to the container walls of the resulting target product.

The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.

This result is achieved by the fact that in the canned food production method, “Kidneys fried with cabbage in red main sauce”, which involves preparing the recipe components, cutting, sautéing in melted fat and rubbing carrots, parsley and onions, and mixing them with bone broth, tomato paste , sugar, salt, bitter black pepper and bay leaf to obtain sauce, cutting and frying rendered melted butter, chop and freeze fresh white cabbage, packing kidney, cabbage and sauce, sealing and sterilizing ation according to the invention is used ground meal pumpkin seeds that is poured before the mixing bone broth and allowed to stand to swell, and components used in the following ratio costs pbw .:

the kidneys 606-726 melted fat 43 fresh white cabbage 490 carrot 30-30.8 parsley root 8.1-8.2 onion 14.4-14.6 pumpkin seed meal fifteen tomato paste, in terms of 30% solids content twenty sugar 7.5 salt 12 black pepper 0.35 Bay leaf 0.06 bone broth before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared carrots, parsley root and onions are cut, sautéed in melted fat and wiped.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilieva A.G., Dvorkina G.A., Kasyanov G.I. Development of technology for functional sausages with additives from pumpkin seeds. - Krasnodar: InEP, 2008, p. 38- 45), pour bone broth in a ratio by weight of about 1: 5 and incubated for swelling.

The listed components in the recipe ratio are mixed with bone broth, tomato paste, sugar, salt and ground pepper, black bitter and bay leaves to obtain a sauce.

Prepared kidneys are cut and fried in melted fat.

Prepared fresh white cabbage is chopped and frozen.

The kidneys, cabbage and sauce are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. The maximum kidney consumption corresponds to the use of beef kidneys, and the minimum corresponds to the use of other types of kidneys. The remaining costs shown in the form of an interval cover their possible change in the shelf life of raw materials.

When using tomato paste with a dry matter content that does not coincide with the recipe, its consumption is recalculated to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume 1. - M .: APPP Konservplodozyach, 1990, p. 124).

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

To confirm the indicated technical result of tin can No. 8, containing products obtained by the described technology and by the closest analogue, they were opened and mounted in a tripod in an inverted position. The experimental product completely fell out of the can, but the product according to the closest analogue did not.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

Method for the production of canned food "Fried kidneys with cabbage in red main sauce", which includes preparing the recipe components, cutting, sautéing in melted fat and rubbing carrots, onion parsley root and mixing them with bone broth, tomato paste, sugar, salt, bitter black pepper and bay leaf to obtain sauce, cutting and frying kidney oil in melted fat, shredding and freezing fresh white cabbage, packing of kidneys, cabbage and sauce, sealing and sterilization, characterized in that in the composition meat meal, ground additionally used pumpkin seeds that is poured before the mixing bone broth and allowed to stand to swell, and components used in the following ratio costs pbw .:
the kidneys 606-726 melted fat 43 fresh white cabbage 490 carrot 30-30.8 parsley root 8.1-8.2 onion 14.4-14.6 pumpkin seed meal fifteen tomato paste, in terms of 30% solids content twenty sugar 7.5 salt 12 black pepper 0.35 Bay leaf 0.06 bone broth before the release of the target product 1000.